Last night was heavenly! J was working and I had the evening to myself for the first time in a while. I love spending time with my hubby, but sometimes I need some ME time! I vegged out, caught up on my TV time and worked on photos for the blog.
Even though we are about to have another heat wave, I have started on some new Fall dishes. I hope you enjoy this pumpkin alfredo tortellini as much as I did! It is on my menu again for next week, yum!
1 10 ounce package of cheese tortellini
1 Tbsp butter
1 small shallot
1/4 cup pure canned pumpkin
1 pinch of nutmeg
2/3 cup heavy cream
1/4 cup grated parmesan
salt and pepper
Cook tortellini according to package instructions.
Mince the shallot. Add butter and shallot to saute pan. Cook until shallot is soft.
Add pumpkin and nutmeg to pan.
Stir around for about 1 1/2 minutes.
Stir in whip cream until blended.
Turn heat to low and simmer sauce for 3-4 mintues, or until thickened.
Add parmesan cheese, salt and pepper to sauce and stir around for 1 more minute, then remove from heat.
Save about 2 Tbsp of pasta water when draining tortellini. Add tortellini and pasta water to sauce.
Ready to serve!
Serve with a garnish of something green..I used rosemary, a sprinkle of parmesan cheese and a dash of nutmeg.